Southwestern quinoa salad

Recipe Information

Ingredients

• 1/3 cup fresh lemon juice

• 1/3 cup olive oil plus 1 tablespoon for corn

• 3 tablespoons chopped fresh cilantro

• Salt, to taste

• Ground black pepper, to taste

• 1 cup quinoa

• 1 teaspoon ground cumin

• 11/2 cups frozen corn, thawed

• 1 cup cooked black beans, drained

• 1 plum tomato, diced

• 1 zucchini, diced

• 1/4 cup red onion, finely chopped

Directions

• Bring a pot containing 2 cups of water to a boil. Stir in the quinoa and cumin, cover, reduce heat, and simmer until all the liquid is absorbed, about 12 minutes. Remove the pot from heat and let sit, covered, for 5 minutes. Uncover and fluff the quinoa with a fork. Set aside and let cool for 10 minutes.

• Combine the lemon juice, 1/3 cup olive oil, cilantro, salt, and pepper. Whisk together and set aside.

• Add 1 tablespoon of olive oil to a skillet and heat on the stovetop until hot. Add the corn and cook, stirring occasionally, until lightly browned. Remove from heat.

• Combine the quinoa, corn kernels, tomato, zucchini, onion, and beans in a large bowl. Add lemon-olive oil mixture and stir gently to combine. Cover bowl and refrigerate for at least 1 hour before serving.

Nutrition (per serving)

• Calories: 221 cal

• Total fat: 11g

• Saturated fat: 2g

• Monounsaturated fat: 8g

• Polyunsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 23mg

• Carbohydrate: 26g

• Fiber: 5g

• Sugar: 2g

• Protein: 6g